Maple-Sweetened Apple Rhubarb Cobbler with Oat Flour Biscuits
Ingredients
Fruit:
1 ¼ pounds apples, peeled, cored, and cut into wedges
1 ¼ pounds rhubarb, trimmed and cut diagonally into 1-inch pieces
¾ cup (175 ml) Coombs Family Farms Organic Maple Syrup (any grade)
2 tablespoons (15 g) cornstarch or tapioca starch
1 tablespoon finely grated fresh ginger
1 teaspoon vanilla paste or extract
¼ teaspoon fine sea salt
Biscuits:
⅔ cup (70 g) GF oat flour
½ cup (80 g) sweet white rice flour
⅓ cup (45 g) millet flour
¼ cup (35 g) maple sugar
1 ½ teaspoon baking powder
½ teaspoon fine sea salt
6 tablespoons (85 g) cold, unsalted butter, in 1⁄4" (6 mm) dice
4 tablespoons (60 ml) heavy cream, plus 1 tbsp (15 ml) for brushing the biscuits
6 tablespoons (90 ml) plain, whole-milk yogurt
1 tablespoon granulated cane sugar, for sprinkling the biscuits (optional)
Maple Sugar Ice Cream, for serving (or storebought vanilla ice cream)
Instructions
- Position a rack in the center of the oven and preheat to 400ºF.
- To make the filling, combine the apples and rhubarb in a very large bowl and add the maple syrup, cornstarch, ginger, vanilla, and salt. Gently toss to coat the fruit evenly, then transfer to an 8 by 10-inch baking pan, 9-inch square pan, or 10-inch ovenproof skillet with at least 2-inch high sides. Place the pan on a rimmed baking sheet to catch any drips, and slide into the oven to bake until the fruit just starts to bubble, 20-25 minutes.
- To make the biscuits, in a large bowl, combine the oat, sweet rice, and millet flours with the maple sugar, baking powder, and salt. Add the butter and work in with a pastry blender or your fingertips until broken down into the size of small peas. Chill until needed, about 10 minutes.
You can find complete recipes HERE
